No one can resist a good snack board, and this fall charcuterie board is no exception. Filled with fall favorites such as apples, pears, caramel, and pecans.

This content was created using complimentary products from Melissa’s Produce, Narin’s, and Millican Pecan. I was not otherwise compensated and all thoughts/opinions are my own.

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Yesterday I gave you the recipe for an apple cider spiced caramel apple dip and today is the whole fall themed charcuterie to pair with it! The best thing about charcuterie is that you can really make it your own, incorporating your favorite pairs. But first let’s talk tools for assembly.

Charcuterie Board Tools

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

• Serving board – a board with a rim will help contain everything but a cutting board, rimmed baking sheet, or serving platter will work. Or get creative and use a bunch of smaller plates or a clean countertop (I used a marble pastry board).
• Serving utensils – you can use bust out the cheese serving knives and forks or use everyday silverware to serve.
• Small bowls – Ramekins or any small dishes work well for liquid/wet components such as jam, honey, pickled items, etc.

As for the components, you can use the usual suspects but maybe try picking items with nutty, herbal, or spiced flavors and include seasonal fruits. Many of these components transition into the winter months if instead you are looking for a Christmas Charcuterie Board.

What’s on a Fall Charcuterie Board?

• Cheese – Spreadable cheese such as goat cheese, flavored cream cheese, or a cheese ball (I used a cranberry-cinnamon goat cheese), a soft cheese like brie or mozzarella (I used blue cheese to pair with pears), and a hard cheese like sharp white cheddar (I used Manchego cause of its’s nutty flavor and pairs well with fruit and a sharp cheddar).
• Fruit – Seasonal favorites such as apples, pears, and grapes.
• Meat – Hard and soft cured meats such as salami and prosciutto.
• Pickled items – Olives are a popular choice but any pickled items could work.
• Dips or jams – Add dips, sauces, or jams that compliment your other components (I went with caramel dip and pecan butter).
• Crackers – Any type of cracker or toasted bread will do but I’m obsessed with fruit and nut crackers. Don’t have room? Serve them on the side.
• Nuts – Whether they are roasted, raw, or spiced, nuts are a great way to add texture to your pairings and also fill up small spaces.

For my fall charcuterie board, I used fuji apples, bartlett pears, red grapes and fresh rosemary from Melissa’s Produce, Millican pecans and pecan butter, Nairn’s oat crackers, and of course the apple cider caramel dip (made with Dixie Crystals, Republic of Tea, Taylor & Colledge). Paired with those items I added blue cheese, cranberry-cinnamon goat cheese, Manchego, sharp cheddar, fennel salami, prosciutto, and Kalamata olives.

After your eyes are done feasting on this board, remember there is plenty more where that came from. Scroll down to see the other recipes shared today for #FallFlavors week and be sure to enter the giveaway at the bottom of this post.

Check out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate version!

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Three years ago: Buckeye Kolache

Six years ago: Roasted Brussels Sprouts with Jalapeno Aioli

Seven years ago: BBQ Chicken Pizza with Cornmeal Crust

Nine years ago: Buckeye Cheesecake

Ten years ago: Rustic Sourdough Bread

FALL CHARCUTERIE BOARD

Print

Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Pecan butter
• Caramel dip
• Sharp cheddar
• Cranberry cinnamon coated goat cheese
• Manchego
• Sliced apples
• Sliced pears
• Red grapes
• Kalamata olives
• Blue cheese
• Cured salami
• Prosciutto
• Crackers
• Pecans
• Fresh rosemary, for garnish

Directions

1. Place condiments, either in original containers or in a ramekin, spaced out on the boars.
2. Pre-slice hard cheeses and cut a few wedges into the soft ones. Arrange cheeses around the condiments that pairs well (e.g. apples with caramel dip). 
3. Arrange fruit with condiments/cheeses they pair well with.
4. Nestle olives in a dish.
5. Fold meat in a variety of patterns onto the board. 
6. Arrange crackers in remaining spaces.
7. Cover any holes with pecans and rosemary springs.

Source: The Spiffy Cookie original (but obviously inspired by everywhere)

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

This content was created using complimentary products from Melissa’s Produce and, Dixie Crystals. I was not otherwise compensated and all thoughts/opinions are my own.

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It’s time to start caving into fall cooking/baking for #FallFlavors Week! I am not quite ready for pumpkin yet. Baby steps. Thankfully fall isn’t only about pumpkin, there are all kinds of delicious flavors to enjoy. Although I think my first recipe for this week might come as a bit of a surprise

Grape & Gorgonzola Pizza?

Already a fan of fruit on pizza (not to be confused with dessert fruit pizza)? Then prepare yourself for your latest obsession! A olive oil-based white pizza like no other topped with sweet red grapes, fontina, gorgonzola, rosemary, and a little honey. And if that sounds good, you’ll also like Pork Chops with Roasted Grapes.

If you thought I was weird for putting strawberries on top of pizza then this pizza might not be for you. But even my skeptical husband loved it so I really think you should give it a chance. After all, this pizza was inspired by the pizza chain Pies & Pints so clearly others like it as well.

I don’t incorporate grapes in my cooking nearly enough, so why not make them the star? Especially when I got two big containers of fresh grapes (and rosemary) from Melissa’s Produce for #FallsFlavors Week (along with sugar from Dixie Crystals). I originally wasn’t sure if I would use the grapes, as I don’t normally think of them for fall, but man am I glad I decided to make this.

First I coated the grapes in a sweet white wine reduction to really bring out their flavor. Then, the combination of the sweet red grapes with tangy gorgonzola cheese and aromatic rosemary was really something special. Especially when finished off with a post-oven drizzle of honey, a topping I use more and more frequently these days. It’s up there with a post-oven balsamic reduction drizzle.

Stayed tuned all week for more but in the meantime, check out all the other delicious recipes shared today listed below. Then scroll further down for sponsor info, giveaway prizes, and the widget with which to enter to win!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Butternut Squash Parmesan Pasta from Frugal & Fit
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Butter Pecan Fudge from Take Two Tapas
• Cinnamon Roll Cheesecake from Fresh April Flours
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n’ Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D’s Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Pumpkin Snickerdoodles from Family Around The Table
• Slow Cooker Apple Pear Crisp from Blogghetti

Seven years ago: Mini Reese’s-Oreo Cheesecakes

Eight years ago: Beginner Fondant

Nine years ago: Sweet Potato Breakfast Biscuits

Ten years ago: Chicken Pot Pie Wellington

GRAPE 7 GORGONZAOLA PIZZA

Print

Yield: 4 servings Prep Time: 45 MInutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1/3 cup sweet white wine (like Vin Santo)
• 1 Tbsp sugar
• 1-1/2 cups red seedless grapes, halved lengthwise
• 4 oz. shredded Fontina
• 3 oz. crumbled Gorgonzola
• 1 tsp fresh minced rosemary
• Honey, for serving

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Meanwhile, in a medium saucepan add wine and sugar. Place over medium heat and bring to a boil stirring until the sugar dissolves. Continue to boil until reduced to about 1 tablespoon, about 5 minutes. Add grapes and gently stir to coat. Remove from heat and set aside.
3. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
4. Evenly brush on the olive oil, followed by fontina, gorgonzola, grapes, and rosemary.
5. Transfer to the pizza stone (without removing from the oven) and bake for 15 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
6. Allow to cool 5 minutes. Drizzle with honey, slice and serve.

 

 

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Adapted from Epicurious, inspired by Pies & Pints.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

This Voodoo daiquiri inspired by Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street in New Orleans will put a spell on you!

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Today marks the end of Southern Decadence in New Orleans, LA. Last year Bob and I were unintentionally in town for it and ran into some friends from Memphis and had a complete blast!

If watching your newly minted husband get relentlessly hit on isn’t the best way to spend your honeymoon, I don’t know what is. I just love how comfortable he is in his own skin and being able to play along. So when our friends said it wouldn’t be the same without us this year, we seriously considered going but it didn’t work out.

Instead I decided to mix up my very own Voodoo Daiquiri aka Purple Drank from Lafitte’s Olde Blacksmith Shop Bar on Bourbon Street. Last year, Bob didn’t get the memo that you shouldn’t have more than a one (hello Everclear).

Not only did he have more than one, he ordered the large. Twice. And possibly two smalls, we’re not entirely sure O:-). But we made it back to out ArBNB just fine with our memories in tact. This time we will enjoy a glass in the comfort of our own home. ;-)

Looking for more New Orleans inspiration?

Four years ago: Top 10 Favorite Football Worthy Appetizers

Five years ago: Pasta with Cherry Tomatoes, Kale, and Gorgonzola Sauce

Seven years ago: Root Beer Cake Brownies

Eight years ago: Biscoff Cheesecake Ice Cream

VOODOO DAIQUIRI

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. bourbon
• 1 oz. Everclear (or vodka)
• 4 oz. grape juice
• 1 cup crushed ice

Directions

1. Add bourbon, vodka, grape juice and ice to a blender. Blend at a medium speed until smooth (<1 minute).
2. Pour into a chilled glass filled with more crushed ice (or foam cup for full effect).

Source: Food.com

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Whether you are hosting brunch of just sitting on the patio, you need a mojito on hand. Try this version with fresh red grapes.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

It’s Thursday so you know what that means… time to quench your thirst! This grape mojito is the perfect addition to your brunch menu or even for a regular day sitting outside enjoying the weather. The simple syrup portion of the recipe makes enough for several drinks but the actual drink assembly is written out per serving since they are typically made one at a time. Store the excess simple syrup in the fridge for another day or if you want to make several for your brunch party, multiply the second half of the ingredients accordingly.

I even put my OXO muddler to good use as seen in last year’s #BrunchWeek Raspberry Tequila Sunrise.

Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!

BrunchWeek Beverages:

• Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:

• Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
• Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
• Breakfast Enchiladas from Cooking in Stilettos
• Croque Madame Breakfast Casserole from Bread Booze Bacon.
• Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:

• Perfect French Toast from Quarter Life (Crisis) Cuisine.
• Oat Breakfast Cookies from Pink Cake Plate.
• Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
• Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
• Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
• Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
• Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:

• Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:

• Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:

• Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
• Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.

One year ago: Corn Fritter Shortcakes with Maple Whipped Cream

Two years ago: Brown Sugar Baked Fries

Three years ago: Pineapple Burgers

GRAPE MOJITOS

Makes 1 large or two small mojitos

Ingredients:

MINT SIMPLE SYRUP

1 cup water

1 cup Dixie Crystals granulated pure cane sugar

10 fresh mint leaves

MOJITO

6-8 fresh mint leaves, plus more for garnish

3 oz. Woot Froot red grapes

1/2 lime, cut into 4 wedges

2 fl oz. mint simple syrup, divided

2 fl oz. white rum

2 fl oz. club soda

Directions:

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. In the bottom of a glass, place mint leaves, grapes, 3 lime wedges and 1 ounce simple syrup. Crush with a muddler (or something blunt). Add ice to the glass and stir in remaining ounce of simple syrup and rum. Top off with club soda. Serve with an additional sprig of mint and lime wedge.

Source: Adapted from my Watermelon and Strawberry Mojitos.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Made something from the blog?

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tag #TheSpiffyCookie

Get ready for spring with my favorite herb salad dressing paired with a simple salad of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These days you can adopt just about anything: an animal at the zoo, a stretch of road on the highway, and now your very own olive oil tree! Pomora offers the opportunity to adopt an olive tree from Italy and in return receive the olive oil from that tree throughout the year. They work with two independent growers, one in Sicily and the other in Campania, giving them a direct route to the market dominated by the big wholesalers. This ensures that their businesses are sustainable and that they can continue to produce amazing olive oils.

I was lucky enough to get a pack of their olive oils to try out for myself. The first thing I made with it was homemade focaccia using my sourdough starter (and regrettably did not photograph). I particularly enjoyed dipping the bread in a mixture of the olive oil, balsamic vinegar, and herbs. After that I made the usual for when I want to truly appreciate a good olive oil – salad. I more often make my own salad dressings than buy them so this was the perfect opportunity to make one of my favorite herb dressings paired with a simple salad made of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.

More Brunch Recipes:

• Curried Chickpea Salad Sandwich from A Kitchen Hoor’s Adventures
• Monte Cristo Stuffed Waffles from Jolene’s Recipe Journal
• Pizza Frittata from A Day in the Life on the Farm
• Hashbrown Breakfast Casserole Recipe from Blogghetti
• Chocolate Chip Coffee Cake from Hezzi-D’s Recipe Box
• Chorizo Breakfast Casserole from Our Crafty Mom
• Butterfly Pea Flower Cocktail from Easy Recipes for One
• Horseradish Cheese Spread from Art of Natural Living
• Ham and Egg Cups from Karen’s Kitchen Stories

One year ago: Double Chocolate Chip Cookies

Two years ago: Butternut Squash Orzo with Pine Nuts, Balsamic Drizzle, and Fried Sage

Three years ago: Chicken Pad Thai

SPRING SALAD WITH GRAPES AND PISTACHIO-CRUSTED GOAT CHEESE

Print

Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALAD

• 1/4 cup shelled dry-roasted pistachios, finely chopped
• 1/2 cup (4 oz.) goat cheese
• 1 (5 oz.) package spring greens
• 1 cup seedless red grapes, halved

DRESSING

• 2/3 cup Pomora extra virgin olive oil
• 1/4 cup white balsamic vinegar (regular works too)
• 2 Tbsp red wine vinegar
• 1 tsp brown sugar
• 1 tsp fresh thyme
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions

1. Place pistachios in a shallow dish, divide cheese into 16 equal portions, rollings to form 16 balls. Roll each in the pistachios until well coated. Set aside.
2. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
3. Divide greens evenly among 4 salad plates. Top each with dressing, 1/4 cup of grapes, and 4 cheese balls.

Source: Salad adapted slightly from Cooking Light, April 2010. Dressing adapted from my Strawberry, Rhubarb & Pear Salad.

Disclosure: I was provided with complimentary olive oil from Pomora. I was not otherwise compensated for this post and all thoughts and opinions are my own.

Items you may need (affiliate links):

This Rainbow Fruit Pizza Tart will create spontaneous smiles with a sugar cookie crust, vanilla Greek-cream cheese filling and a rainbow of fruit.

Silly me forgot to tell you something last week – I had a phone interview for a job! I thought it went very well and was also given a writing assignment afterwards to complete within a week. I sent it back a day early and am now waiting to see if I make it into the next stage of the interview process.

Of course in the mean time I am still working on other applications. The job market is too rough out there to be idle between interviews.

I also have not been idle in the kitchen department. I thought for sure I would have to cut back on the amount of posts per week but I’ve been able to coast along as normal. Thank goodness because ideas have started coming out of my ears.

This fruit pizza cookie isn’t a novel concept but that doesn’t mean it is any less fun.

I technically made the rainbow backwards since red has a longer wavelength than violet and therefore would be on the outer edge of a rainbow (nerd alert). I prefer purple over red anyway, but regardless of technicalities you cannot help but feel happy from just looking at this colorful fruit tart.

One year ago: Guiltless Avocado Alfredo Pasta with Spicy Chicken

RAINBOW FRUIT PIZZA TART

Serves 8

Ingredients:

CRUST

1/3 cup sugar

1/2 cup unsalted butter, room temperature

1-1/4 cups all-purpose flour

1/4 tsp salt

2 Tbsp milk

1 tsp vanilla extract

TOPPINGS

1/4 cup lowfat vanilla Greek yogurt (I used Chobani)

2 oz. reduced fat cream cheese

1/2 Tbsp sugar

Heaping 1/2 cup red/purple grapes

1/2 cup blueberries

1 kiwi, sliced and quartered

1/4 banana, sliced and halved

4 mandarin orange segments

1 small strawberry

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in flour, salt, milk and vanilla until combined and mixture is moist and crumbly.
3. Roll out dough into a 12-inch circle then place and form into a 10-inch tart pan. Alternatively, pour dough into the tart pan and press it up the sides, making sure the layer on the bottom is even.
4. Bake for 25-30 minutes, until crust is golden. Set on wire rack and cool completely.
5. In a small bowl, blend together the Greek yogurt, cream cheese and sugar. Spread evenly oven the cooled crust.
6. Beginning on the outside, add rings of fruit in the order of grape, blueberry, kiwi, banana, orange, and strawberry. Refrigerate until ready to serve.

Source: Crust from Baking Bites. Toppings adapted from my Brownie Fruit Pizza.

Chicken salad doesn’t have to be boring! Throw in some grapes, apples, pecans, and dry Ranch seasoning for all the flavor.

For some reason chicken salad is never something I really want to take on a dance with my taste buds on a regular basis. Not that I don’t like the taste, it’s just not visually appealing. Guess it makes me think of tuna salad, and if you haven’t noticed from the minimal amount of seafood on my blog I don’t really enjoy it.

But when my friend Brandi made a version of chicken salad with chopped up apples, grapes and nuts, it was both visually and texturally satisfying. I love the little bits of crunch that the apples and nuts and reminds me of Southern Chicken Salad or Waldorf chicken salad.

Serve wrapped in a flour tortilla, over lettuce of scoop it up with chips! I think this could also be delicious made with chickpeas if you are looking for a vegetarian option.

Post updated 8/28/19, picture above is the original.

CHICKEN SALAD WITH GRAPES, APPLE, AND PECANS

Serves 8

Ingredients:

2 cups plain Greek yogurt

1 pkg powdered ranch dressing

1 tsp celery salt

1 rotisserie chicken, meat removed from bones and shredded, approximately 4 cups (could also use drained chickpeas)

1-1/2 cups purple grapes, quartered

1 apple, diced (I used Gala)

1 cup pecans, chopped

1/2 cup sunflower seeds

Directions:

1. In a medium bowl, combine the yogurt, powdered ranch dressing, and celery salt. Set aside.
2. In a large bowl, toss together the chicken, grapes, apples, pecans and sunflower seeds. Stir in the yogurt mixture until evenly distributed.
3. Serve however you enjoy eating chicken salad. I prefer wrapped in a whole wheat tortilla with fresh baby spinach leaves and a side of chips.

Source: Adapted from my friend Brandi

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This recipe says it all in it’s name. It’s creamy, has lots of grapes and is a dessert. Well, and there’s some walnuts on top. It makes me think of yogurt with fruit and granola but a bit sweeter. Might even be tempted to try it for breakfast too.

CREAMY GRAPE DESSERT

Serves 8

Ingredients:

1 lb green seedless grapes, washed and dried well

1 lb red seedless grapes, washed and dried well

8 oz. fat free plain Greek yogurt

4 oz. light cream cheese, softened

1/4 cup agave (or sugar)

1 tsp vanilla extract

2 Tbsp brown sugar, packed

1/2 cup chopped walnuts (or pecans)

Directions:

1. Cut grapes in half and set aside.
2. Mix yogurt, cream cheese, agave (or sugar) and vanilla until blended well. Stir grapes into mixture, and pour into large serving dish.
3. Combine brown sugar and walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve.

Source: Gina’s Skinny Recipes